Grilled Vegetable Wraps

Makes 6 sandwiches

2 zucchinis, sliced length-wise

1.5 cups (375ml) sugar snap peas, trimmed

2 red bell peppers, sliced length-wise

1 red onion, sliced

2 cups mushrooms, quartered

1/4 cup balsamic vinaigrette salad dressing

6 tortilla shells

Three cheese filling (mix all 4 ingredients and set aside):

-4 oz (125g) creamn cheese, softened

-1/2 cup (125ml) shredded feta

-2 tbsp mayonnaise

-2 tbsp grated parmesan

• Preheat oven to 400.

• combine first 6 ingredients in a bowl and add salad dressing. Stir and cover.

• put vegetables on a large, rimmed baking sheet (not the extra salad dressing, keep that aside and add if the vegetables dry out).

• Roast for 25 minutes or until the vegetables are slightly softened.

• Warm tortill shells.

• Take out tortilla shells, spread cheese filling, add roasted vegetables. Roll up tortillas and enclose filling.

Serve